with Greg Patent, Award Winning Cookbook Author

Month: May 2012

Peanut Butterscotch Chews

Peanut Butterscotch Chews

Butterscotch, cooked sugar with butter,  is always a winner in my book.  There’s just something about sweet, toasty, butteriness that makes it irresistible. In the recipe here, I’ve paired it with crunchy roasted peanuts in a blondie version of a brownie.  And the combination is, […]

To Sift or Not to Sift

To Sift or Not to Sift

This is a pile of dry ingredients for Chocolate Doughnuts passed through a sifter.  It makes an attractive, well-aerated conical mound that will combine easily with the wet ingredients to give you a smooth dough. It’s rare these days to read recipes that actually require […]

Spanish Buns

Spanish Buns

Just why this heavenly, light-textured and spiced sweet cake baked in a sheet pan has this name was clarified by food historian, William Woys Weaver. He says it was called “Spanish” because its concept was derived from a cake made in Latin America. And “buns” […]

Chocolate Doughnuts

Chocolate Doughnuts

These are very chocolaty doughnuts, and the recipe comes from my book, Baking in America. I received an email from two avid bakers who had baked several yeast breads from the book with great success and then moved on to this recipe.  They said that […]